Blackened chicken breasts with collard greens and sweet potato

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Blackened chicken breasts with collard greens and sweet potato

Blackened chicken breasts with collard greens and sweet potato

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 570 Calories/Serving

20 Minutes

We employ the Cajun cooking technique made popular in the 1980s with a signature blackening spice blend, turning a simple ingredient list into a fast, tasty meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic sweet potato
  • 1 organic yellow onion
  • 1 bunch organic collard greens or other leafy greens (about ½ pound)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon molasses
  • 2 boneless skin-on chicken breasts (about 6 ounces each)
  • Sunbasket blackening spice blend (granulated garlic - sweet paprika - onion powder - dried thyme - dried oregano)
Ingredient IQ
The overwhelming popularity of Paul Prudhomme’s blackened redfish in the late 1980s led to the state of Louisiana putting strict limits on commercial harvesting of the fish to prevent its extinction. For a time, Prudhomme even had to cap his restaurant’s guests to one order per table. The dish not only influenced American cuisine but also ignited a worldwide Cajun and Creole culinary craze.

Nutrition per serving

Calories 570, Total Fat 29g (37% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 180mg (8% DV), Total Carb. 37g (13% DV), Fiber 11g (39% DV), Total Sugars 10g (Incl. 3g Added Sugars, 6% DV), Protein 43g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables

  • Scrub or peel the sweet potato. Cut the potato into ½-inch pieces.
  • Peel and thinly slice enough onion to measure 1½ cups [3 cups].
  • Strip the collard green leaves from the stems; cut the leaves crosswise into ½-inch-wide strips.

2

Cook the vegetables

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sweet potato, season with salt and pepper, and cook, stirring occasionally, until tender and lightly browned, 6 to 8 minutes. Transfer to a plate.
In the same pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Working in batches if needed, add the collard greens and cook, stirring occasionally, until wilted, 3 to 5 minutes.
Stir in the apple cider vinegar and molasses and bring to a boil. Reduce to a simmer and cook until the liquid is thickened slightly, 1 to 2 minutes. Add the sweet potato and toss to combine. Remove from the heat and season to taste with salt and pepper.
While the vegetables cook, prepare the chicken.

3

Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper and the blackening spice blend.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes. Transfer to a plate.

Serve

Transfer the sweet potato and collard greens to individual plates, top with the chicken, and serve.
Kids Can!
  • Scrub the sweet potato.
  • Measure the onion.
  • Strip the collard green leaves.
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